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FORA.tv SERIES: FORA's Foodies, The Politics of Pleasure: Beer and Wine

The Science of a Good Beer

Down to a Science
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ladyfox14 Avatar
ladyfox14
Posts: 29
Posted: 06.19.09, 05:18 PM
Whoever is holding the mic seems to be encrowding on Dave's space. He keeps shoving the mic into his face. Is there not a better way to record the sound?

He should be chugging the beer while describing it to us.
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Newspeaker Avatar
Newspeaker
Posts: 36
Posted: 06.21.09, 09:23 PM
i was happy to be at this event enjoying the highwayman ale. it was delicious. dave is one cool dude! cheers to dave!
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nwforager Avatar
nwforager
Posts: 2
Posted: 06.22.09, 09:19 PM
9 February 1996, the Herald-Sun reported that 'Tutankhamon Ale' will be based on sediment from jars found in a brewery housed in the Sun Temple of Nefertiti, and the team involved has gathered enough of the correct raw materials to produce "just 1000 bottles of the ale".

"We are about to unveil a great Tutankhamen secret," said Jim Merrington, commercial director at Newcastle Breweries, "The liquid gold of the pharaohs. It's a really amazing inheritance they have left us, the origins of beer itself."

-- Pharaoh's beer a shout from the grave, Melbourne Herald-Sun, 9th February 1996
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pokerandwine Avatar
pokerandwine
Posts: 25
Posted: 06.23.09, 05:45 PM
I wonder if it's true that shape of some bear glasses can help to bring up the flavor http://tinyurl.com/lwluge
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mburlison Avatar
mburlison
Posts: 1
Posted: 06.23.09, 10:54 PM
@pokerandwine Oh, definitely. And it works the other way around too. Many glasses can help hold the volatiles within the glass. Beer Advocate has a pretty comprehensive glassware guide for beer. Check it out. http://beeradvocate.com/beer/101/glassware
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sciencequiche Avatar
sciencequiche
Posts: 1
Posted: 06.24.09, 12:40 AM
I was the fool pushing the mic in Dave's face. Next time we'll set up a lavalier mic on the speaker so he had both hands to chug that beer.
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pokerandwine Avatar
pokerandwine
Posts: 25
Posted: 06.24.09, 11:55 AM
@mburlison Thanks for the great information. Next time I will definitely try it from a flute or goblet.
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rooney Avatar
rooney
Posts: 1
Posted: 06.24.09, 11:58 AM
what kind of science goes into making flavorless beers like coors light? what exactly does the "light" mean from a science perspective? i found a pretty funny article on light beer over at onthebutton: http://onthebutton.wordpress.com/2009/06/24/light_beer/
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Nick Avatar
Nick
Posts: 11
Posted: 06.24.09, 04:35 PM
Great program, and great article, rooney. I, too, have always wondered what those Bud Light commercials mean when they say their beer is "drinkable." It doesn't make any sense. When is beer not drinkable? When it's frozen? It's like their ad department had to make up a new word to describe the taste because any typical way of describing the taste would be negative.

In all fairness, though, McLean himself uses "drinkability" when he talks about the beer he's drinking here, so maybe it does have some legit use. But I would hope the "drinkability" of an Anchor brew would be higher than that of a Bud Light.
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mavallarino Avatar
mavallarino
Posts: 9
Posted: 06.25.09, 08:46 AM
Fantastic intervention! I think one must first make beer to enjoy it fully.

For sciencequiche: it's the content, not the style that is important.

For Nick (and others): 'drinkable' could be a bit subjective. I would define this as "easy to drink" or highly carbonated and closer to water than anything else. Have you ever tried an un carbonated Belgian quadruple? This you will find a bit less drinkable and thus you will consume less as a result. The idea for Budweiser is to "push" product in the most efficient way, statistically and quantatatively speaking with advanced methods for production, weather and logistics. The product isn't important, it is an "idea" that Budweiser is selling - and this represents their savvy "marketing". Besides, what do you think it would do to the market for Malt and grains if Budweiser used 100% malt? What makes you think that rice is the only material Budweiser uses for a malt substitute?

For others regarding glasses: I taste all my beers in different wine glasses. I have done some personal experiments with this and have found that wine stemware will bring out the best and the worst of a beer - great if you are trying to improve your beers.

My theory: beer and ales can only be consumed and produced locally. The most important ingredient for making beer is water and natural ingredients. I like to compare it to barbeque, Texas BBQ is different than Memphis BBQ and they cannot be consumed anywhere else no matter how much you try.
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